Week 6

PICK LIST:

Carrots - Green Beans - Cucumbers - Bok Choy - Basil -Garlic - Arugula - Cabbage - Dill - Pepper

I am going to make this newsletter the short and the sweetest because the sun was too hot today while cleaning carrots for what feels like actual hours and now my brain is fried- but before I completely check out…

Let's celebrate the beginning of BLUEBERRY season down in Cornish Town with a double feature! We will eat seasonal treats, (some sort of out-of-sight Blueberry baked good) and enjoy the warm summer nights while we still got'em-

!!!!!!!!!!!!!!!!!!!!!!Double Feature this Friday Night!!!!!!!!!!!!!!!!!!!!!!

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6:15 MOANA                           8:15 POINT BREAK

All are welcome!

BYOB... AND B AND C....

BRING YOUR OWN BLANKET AND CHAIRS FOR SITTING and beer for drinking.

and cash for snacks

Address for your googling: 949 NH Route 12A/ Cornish NH

 

TIPS - TRICKS - RECIPES:  

CUCUMBERS: enough for your favorite pickle recipe (yes you can pickle slicers!) or you can try my family’s favorite summer-time soup:

------TANGY CUCUMBER SOUP------

2 cucumbers, halved lengthwise, and chopped 1/2 cup plain fat-free Greek yogurt

3 tablespoons fresh lemon juice 2 small garlic cloves

1/2 cup extra-virgin olive oil, plus more for garnish 1 tablespoon chopped dill

Kosher salt Pepper

In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.  The soup can be refrigerated overnight.  

KIMCHI:  (because fermented foods are amazing for too many reasons to list right here.. More on that later)

Baechu (Cabbage) Kimchi (taken from Sandor Katz's Wild Fermentation) Makes 1 quart

sea salt 1 pound mix of bok choy and cabbage

1-­3 carrots 1-­2 onions, leeks, a few scallions, or shallots

3-­4 cloves of garlic 3 tablspn fresh grated gingerroot

3-­4 hot red chilies, depending on how hot you like your food, or any form of hot pepper, fresh, dried, or in a sauce

Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty. Coarsely chop the cabbage, slice the carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft. This can take a few hours or overnight is even better. Add other vegetables to the brine such as snow peas, seaweeds, Jerusalem artichokes, anything you like. Prepare the spices: grate the ginger, chop the garlic and onion, remove seeds from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste, just make sure it has no chemical preservatives which function to inhibit microorganisms. Drain brine of vegetables after soaking. Reserve the brine. Taste the vegetables for saltiness. You want them salty but not unpleasantly so. If they are too salty, rinse them. If you cannot taste the salt, sprinkle a couple teaspoons and mix. Mix the vegetables with the ginger-­chili-­onion-­garlic paste. Mix everything together and stuff it into a clean quart size jar. Pack it lightly, pressing down until brine rises. If necessary, add a little of the reserved, vegetable­ soaking brine to the submerged vegetables. Weigh them down with a small jar, or a zip­lock bag filled with some brine. If you remember, you can just push them down with your fingers. Cover with a dish towel over the jar to keep our dust and flies. Ferment in your kitchen or other warm place. Taste it every day. After about a week, when it tastes ripe, move it to the refrigerator or cool storage space like a root cellar or a hole in the ground.

 

Fresh Basil Pesto Recipe Yield: Makes 1 cup

 

Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.

Ingredients

  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

  • 1/2 cup extra virgin olive oil

  • 1/3 cup pine nuts (can sub chopped walnuts)

  • 3 garlic cloves, minced (about 3 teaspoons)

  • Salt and freshly ground black pepper to taste

 

1 Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

2 While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

Stir in some salt and freshly ground black pepper to taste.

Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

WEEK 5! (better late then never, right??)

THE PICK LIST:

STRAWBERRIES - LETTUCE - ZUCCHINI - PATTY PAN - CUCUMBERS - SWISS CHARD - BROCCOLI - CAULIFLOWER - DILL - CILANTRO - PEPPERS

I think i’m in real denial about strawberry season.  Right now we are in our 4th week of picking and I feel like we should have at least another 2 weeks to go… but the berries are getting soft due to the hot July sun mixed with the constant rain.  Today, the COOP sent back 14 Flats claiming them unsellable.  This put a little gloom in the day knowing that the berries are no match for this unrelenting Summer of terrible weather.  As a result, many of the folks on field crew got to take home flats of berries to process and freeze for their own chest freezer.  Last night Ray and I put up 6 flats feeling grateful to not pick any more berries for the day, but a little sad as we analyzed nearly every berry while we halved and bagged them.  We are not upset with the COOP, we understand their reasoning- this happens with our flats every year towards the end of berry season (particularly when we pick in the rain which we did yesterday morning), but we did not anticipate it happening so soon…  If you do not understand what I mean by soft berry, see your quart- sweet tasting, but soft so quick to mold.  

That said, there is still a ton of fruit in the field- I’m not kidding- people are still walking away from our PYO patch grinning ear-to-ear over their harvest- but it is unknown how much longer we will keep the Pick Your Own Patch open.

So, just to be on the safe side- let’s all go glean some berries!    

Join us Sunday Night for the annual CSA pop-up Strawberry Glean

Pick all you want, for free and enjoy this New England past-time.

WHO:  Open to the entire Edgewater Farm C.S.A. community

WHAT:  A Strawberry Gleaning takes place towards the end of a crop's productive season.  The purpose of the glean is to invite the C.S.A. community down to the farm to pick off any extra berries for their own kitchen.  The gleaning will take place rain or shine (preferably shine).  The field is yours to pick through and whatever berries you can find are yours.  The berries are free- and the experience is priceless.

WHERE:  at Edgewater South (the old Putnam Farm in Cornish, NH)

 THE ADDRESS for all your googling: 949 NH Route 12A/ Cornish, NH

WHEN: This Sunday Night, July 16th... 5:15 pm- 7:00pm

HOW: You pick.  Bring containers!!

WHY: Because it's awesome, and the berries are free and delicious and there is still some really nice fruit out there.

 WARNING:  As it is the end of the season, you are likely to find rot... good luck and enjoy!    

 SEE YALL SUNDAY!!!

TIPS - TRICKS - RECIPES:  

Dear CSAers, I swear I’m not trying to be the CSA that loads you up with zucchini week after week- it’s just been a hard summer and crops are slow to ripen… but the zucchini crop is coming in hot… so, get together all your zucchini recipes- breads, on the grill, fried, etc… and let’s be thankful for this one crop that just won’t quit.  

Zucchini SWISS CHARD Fritters

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini 1 teaspoon coarse or Kosher salt, plus extra to taste

2 scallions, split lengthwise and sliced thin 1 large egg, lightly beaten

Freshly ground black pepper 1/2 cup all-purpose flour

1/2 teaspoon baking powder Olive or another oil of your choice, for frying

½ bunch of swiss chard leaves chopped

 To serve (optional)

1 cup sour cream or plain, full-fat yogurt 1 to 2 tablespoon lemon juice

1/4 teaspoon lemon zest Pinches of salt

1 small minced or crushed clove of garlic fresh dill!!!

 Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, chard, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, dill, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

 

WEEK 4

THE PICK LIST:

STRAWBERRIES - LETTUCE - ZUCCHINI - COUSA SQUASH OR PATTY PAN -

FRESH PULLED GARLC! - KOHLRABI - FENNEL - BEETS - PEPPERS - CUCUMBERS

 

 Honestly, it’s been a hard strawberry season.  With the late arrival of fruit and what-feels-like constant rain, we are working everyday at keeping up with the ripening.   Right now we are into our third week of picking berries and at times if feels like we are on week 5.  Working the strawberry fields row by row, we not only pick the good berries into quarts but also pick off bad berries to avoid rotting out the rest of the fruit and plant.  Our PYO is a huge help here, but it is the field crew- the same 11 of us that show up every morning at 5 am to start with the morning pick.  With heads down, and butts held high, we work the rows 1 strawberry at a time.  

I have a lot of love for field crew this time of year. Though the berry crop is looking a little tired these days, our field crew is up and at ‘em with spirits high.  Presser greets us every morning DJing up a set from his boombox- alot of lazer beam- air horn- reggae tunes mixed with the occasional gospel and we all pick together as the sun rises over the fields into the noon day sun.

But the berry season is not over- and it’s not all doom and gloom- still plenty of fruit in the PYO patch!  And the berries that we are selling in quarts at the Farmstand and around the Upper Valley remain beautiful and sweet and plentiful  Also, though strawberries are our one of our biggest crops at the farm we are lucky to be highly diversified.  We grow a ton of different crops which is insanely helpful when one of our biggest crops does not grow according to plan.  Who knows, maybe it will be a big Bok Choy year…. (this is a joke, it will never be a big bok choy year in Plainfield, NH).  

 TIPS - TRICKS - RECIPES:  

Kohl Rabi- nope, it’s not an alien- it’s a vegetable!  Excellent cooked or raw! Treat like a cabbage and shred into a salad or ferment into a kraut or kimchi or roast.  Also makes a great vehicle for dips, pestos, salsa, etc…

Fennel- food, medicine, and herb!  In ancient Greece, fennel was used to celebrate the gods- planting it in temple gardens and making crowns from the feathery leaves. The ancient Egyptians, Greeks, and Romans believed fennel an aid for digestion, bronchial troubles, and poor eyesight.  

Like Kohlrabi, fennel is an excellent vehicle for dipping.  People love fennel shaved into a salad, the folks at our farmstand are brilliant and chop it up into water sometimes with mint, like a sun tea, so refreshing!  Also, if you dare turn on your oven you can make delicious gratin paring the zucchini and fennel, just ask google.

Fresh Garlic- just pulled- do not put in fridge!  ENJOY WITH EVERYTHING!!!! But maybe not ice cream…

Grated Beet & Kohlrabi Salad

1 ½ pounds kohlrabi & beets peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)

Kosher salt to taste about 1/2 teaspoon 1 ½ cups water 1 tablespoon sugar

½ cup rice vinegar 2 tablespoons slivered mint leaves or chopped cilantro

  1. Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.

  2. Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.

  3. Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.

KOHLRABI, FENNEL, AND Beet SLAW

Kohlrabi is a relative of cabbage and turnips. It tastes similar to broccoli when eaten raw but it can also be cooked. Fennel has a bulb-like stem which grows above ground, sending up shoots and delicate fronds. All parts of the plant can be eaten but the bulb is most commonly used. With a mild anise flavor, fennel can be served crisp in salads and cooked alone or with other vegetables.

1 medium kohlrabi 1 medium BEET 1 small (or 1/2 large) bulb of fennel

2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon dijon or grainy mustard

2 teaspoons honey salt and pepper

Remove the kohlrabi stems (which grow out of the bulb) and peel off the tough outer skin. Peel the beet. Slice the kohlrabi and the beet into matchstick sized pieces. Remove the stems, fronds, and any damaged outer layers from the fennel bulb. Slice the fennel into thin pieces, about the same length as the sliced kohlrabi. Combine olive oil, apple cider vinegar, mustard, and honey, and whisk until smooth. Toss the sliced vegetables and apple in a bowl with the dressing. Season with salt and pepper to taste.

LAST MINUTE notes from chef peter of wild roots on your kohlrabi

Kohlrabi "Potato Salad" : A Universal vegetable of sorts....

Being playful and whimsical with food is how any cook stays inspired. We take for granted the abundance of our produce at the height of the season and sometimes forget to continually express new textures and flavors. I greatly enjoy using lesser known or uncommonly found ingredients during this point of the season to highlight their many utilization's.

So now to shine the light on the mysterious kolhrabi... Sometimes affectionately refereed to as Vermont Jamaica, by Mrs.Suzanne Long of Luna Bleu Farm.... Kolhrabi is a Germanic Turnip. It's round bulbous root mass can create a somewhat thick exterior trapping its sweet dense radish like flesh. While at the same time sprouting beautiful broad brassica-like leaves ideal for low and slow braising.

2lbs Kohlrabi (Large Dice 1''x1'') (Stems+Leaves Removed and Reserved)

1/4 cup Garlic Scapes Minced 1/4 cup Dill Minced

1/4 cup Bread & Butter Pickle Minced (Liquid Drained) 2tbl Parsley Minced

2 tbl Scallions Minced 1 Fennel Bulb Thinly Shaved

1 tbl Chili Flake 1/8 cup Apple Cider Vinegar 1 1/4 cup Mayo Salt and Pepper To Taste

  1. Cut Kohlrabi into large uniform cubes. Place in pot of water and fill with cold water. Season water with salt aggressively. Turn to high and allow to come to a boil. Once boiling carefully remove one piece to test doneness. Personal preference but I like a bit of crunch to by "potato salad." Drain water and remove from pan onto baking tray and allow to cool in fridge.

2) Once Kohlrabi is cool to the touch mix all remaining ingredients in large bowl together. And taste for seasoning.

Use reserved stems and leaves to make "collard greens" a traditional low country slow braise of hearty thick brassica leaves with pork shanks and apple cider. Or a healthier route is to saute them with molasses, whole grain mustard, and a touch of brown sugar in olive oil. 

and one more note from Allie OF your fave FARMSTAND

ON FENNEL: 

SHE SAYS ROAST!!!  IT REALLY BRINGS OUT THE SWEETNESS.  

 

CSA WEEK 3

THE PICK LIST:

STRAWBERRIES - RHUBARB - ARUGULA - CILANTRO - GARLIC SCAPES -

TOMATOES - ZUCCHINI - 2# PASS TO PICK!


For returning CSAers- this week’s newsletter is a lot like last-year-at-this-time’s newsletter, but it is still relevant, so forgive me….

Today I’d like to remember the old days of Edgewater Farm- The days when fruit at the grocery store was not available all year round.  Or if it was available it was incredibly expensive.  Today we can go to almost any chain grocery store in January and buy a quart of California strawberries no matter the season.  

Forty years ago, there was no category of “locavore”, because everyone was a locavore.  No one looked too far from their region for food.  Everyone picked their own strawberries because frozen berries and stored apples were everyone’s winter fruit.  

Now that we have the luxury of imported food items PYO berries is not necessary to fulfill that want of fruit in winter, however for those that prioritize shopping local or knowing your food down to the farmer that grows it, there is a need to head into the fields right now and Pick Your Own Berries by the pound while the picking is good.  

Personally, I farm to eat the food we grow all year long- I know it’s origin, it’s grown with a lot of heart- and that feels good.  I am forever ecstatic in January to open up the chest freezer and pull out the Summer’s harvest and remember that we grew and picked and processed these strawberries.  To the folks that leave our strawberry field with containers and containers filled of fruit to store throughout the winter, I get you.  I also thank you for choosing our farm to help you get through the colder darker months, making December- January- February- March a little sweeter and a little brighter.   

As for you- the CSAers- come winter you will be ecstatic about your freezer or pantry.  Like a strawberry, your weekly share is best enjoyed fresh, but for those of you that need a little pick-me-up-taste-of-summer during winter months, there are plenty of recipes headed your way for freezing, canning, fermenting and preserving (ahem, see Garlic Scape-Cilantro- Pesto recipe below).  

And for the CSAer that is inspired by the season to PYO and get in on the winter-berry challenge… (or if you just want to pick some quarts and call it good)  In your CSA share this week you will find a pass to pick 2#’s of berries out of our PYO patch in Cornish- you can OF COURSE pick more, but the first 2 pounds are on us. The picking right now is insanely good- maybe it’s peak season, or maybe it’s just the berries finally catching up to late June.  

Regardless, please join us in the strawberry patch during picking hours: 7-noon, and again in the afternoon 4-7pm, for your own opportunity to pick and take part in one of the best New England past times.

Address to pick: 949 NH Route 12A/ Cornish, NH

SEE WEBSITE’S PYO PAGE FOR MORE INFO:

TIPS - TRICKS - RECIPES:  

GARLIC SCAPE AND CILANTRO PESTO

1 cup chopped garlic scapes (6 to 8 scapes, or about 1 bunch, cut into 1-inch pieces, tips removed and discarded)

1 bunch cilantro, leaves and stems coarsely chopped ½ cup raw pumpkin seeds, toasted and cooled

1/3 cup local cold-pressed sunflower oil 2 tsp. lime juice or apple cider vinegar

Salt and pepper to taste

  1. Combine scapes and pumpkin seeds in food processor and pulse until coarsely ground.

  2. Add cilantro, lime juice and oil; pulse until evenly chopped.

  3. Season with salt and pepper. Use within a week in the fridge or freeze.

Serve tossed with pasta and fresh grated Parmesan cheese, or try mixing 1/4 cup into alfredo sauce. Also fantastic on a hard cheese platter or in a grilled cheese sandwich… OR REALLY ON ANYTHING.  GO WILD.

The following notes and recipe are from our dear friend, Executive Chef Peter Varkonyi‏ of the New Restaurant in Royalton, WILD ROOTS.  This guy is driven by local farms, therefor everything on the WILD ROOTS menu is sourced within our region.  As a result he works weekly with over 40 farms to bring the very best of the season to the table. The menu changes sometimes daily and the food is dynamite.  So when harvesting mass amounts of Cilantro and garlic scapes, I turn to Peter.  #knowyourchef

Tip of the week: Roots Pack a Punch! (CILANTRO)

 Use the whole herb (leaves, stems, flowers, and root) Almost all herbs experience different moments of flavor and texture throughout the season. In our high heat and humidity climate herbs tend to bolt quickly. Meaning go to seed, so rather then simply use the minimal leave output, use their stems and roots. Cilantro for example has a pungent root similar to horseradish. Using a micro-plain or zester, grate the cilantro root over tacos or fish for the extra bite or over a grilled skirt steak for fajitas. For the homestead type let your cilantro plant go fully to seed producing the freshest green buds of coriander. Then pickle the seed in your favorite dilly bean recipe. Texture and flavor experience!

Greens and Garlic Scape Dumplings (Traditional Term Malfatti) With Cilantro & Aged Goat Cheese

1lb greens (arugula or whatever you have in your fridge left over from earlier weeks
1/2c Minced Cilantro ( Reserve Stems and Root For Garnish)
3/4c Grated Aged Goat Cheese (Spring Ledge Farm Riley's 2x4)
3tbl Olive Oil 1 Medium Onion (Finely Diced) 3ea Garlic Scapes (Finely Diced)2tsp Kosher Salt 1/4tsp Cumin Seed Toasted 1 1/4c Bread Crumbs
4 Whole Eggs 1/2 lb Butter
 1) Heat olive oil in pan, place greens, onion and garlic scapes in pan to slowly sweat and tenderize. Once greens are cooked down and water has evaporated place on sheet pan and in fridge to cool.
2) Place cooled greens mixture in cuisinart and blend until evenly pureed. While blending add salt, toasted cumin seed and eggs.
3) Remove mixture from cuisinart and place in bowl.
4) Add minced cilantro, grated goat cheese, and bread crumbs. Using a rubber spatula fold all ingredients together and incorporate evenly. Place in fridge overnight covered to allow bread crumbs to absorb moisture.
5) In a large fry pan, place butter. Over medium-low heat melt butter and allow to slightly darken (brown butter.) Using a small ice cream scoop or two spoons scoop dumpling mixture into brown butter. Dumpling should be the size of a golf ball. Recommend doing 5-6 dumplings at a time (small batches.) Once dumplings are in use a flat spatula to gently press down, turning round dumplings in disks. Once gold brown on both sides remove from pan and keep warm.
6) Once all dumplings are cooked and ready use a microplane or zester to grate cilantro root over top and minced cilantro stem. A bit more grated goat cheese as well.
7) Serve warm with friends.
 option: if butter is not your friend feel free to substitute 1/2lb of butter for 1/3c Olive oil.

CSA week 2:  JUNE 21st (summer solstice!)

Pick List:

 Strawberries - Lettuce - Asian Greens - Scallions - Cucumbers - Arugula - Radishes - Rhubarb -Garlic Scapes - Fuchsia Plant

Real magic in the fields today as we greet the Summer Solstice.  The only appropriate thing to do on this day is to roll out of bed at 5am (maybe a little groggy)- work til 9pm (still a little groggy?) and take advantage of every single second of sunlight.  We all benefit from the light levels this time of year- especially the plants.  I know first hand that the strawberry fields are especially loving these long days.  Rows and rows of berries soak up all the sunshine while SLLLLOOOWWWLY turning color from green to red.  And on this day, June 21st- I finally see more red in the fields then green.  Should be any day now that we open up for Pick Your Own Strawberries- stay tuned through instagram (@edgewaterfarm), facebook, and our website PYO page for the latest news from the strawberry fields.  

Strawberries aside- i hope you agree with me that the radishes in your share this week are the most beautiful radishes you’ve ever seen.  Or, at least that’s my opinion.  And yes, we are still deep into salad season.

 TIPS - TRICKS - RECIPES:  

Asian Greens: y’all- if you haven’t already gotten into asian greens then look out- you are about to be so pumped.  The beauty behind asian greens is their versatility.  For example, I chop them up and throw them into eggs in the morning and make them into a salad at night.  They are an excellent addition to soups, stir-fries, etc…

 

 LEMON VINAIGRETTE

2 tsp honey 1 small shallot, peeled & finely diced

¼ c. lemon juice 2 tsp. Dijon mustard

¾ c. extra-virgin olive oil (more if needed to taste)

salt and pepper, to taste

 ROASTED RHUBARB

¾ pound rhubarb, cut into ¾ to 1-inch pieces on a slight diagonal 1/4 c. honey

 SALAD

6 c. of arugula 2 tblsp toasted almond slivers

1/3 c. crumbled fresh goat cheese

 LEMON VINAIGRETTE…. makes approximately 1 1/4 cups

Place honey, shallot, lemon juice and mustard in a blender. Puree until smooth. With blender running, slowly add olive oil in a steady stream. Start with ¾ cup and taste. If the vinaigrette tastes too acidic, add a little more olive oil to taste. Season with salt and pepper. Refrigerate until ready to use.

ROASTED RHUBARB

Preheat oven to 400 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet.

SALAD

Place the greens in bowl. Toss with roasted rhubarb, almonds and enough dressing to just coat. Garnish salad with goat cheese. Refrigerate any leftover dressing for future use.

serves: makes about 1.5 cups of dressing

notes: I would only recommend doing this with the scapes if you’re making the dressing in a blender. Depending on how long they’ve been around, garlic scapes can be quite fibrous so just use the more tender parts. Also, I use grapeseed oil here because its neutral flavour doesn’t overpower the scapes.

1/4 cup white wine vinegar 1/4 cup filtered water

1 tsp salt ground black pepper to taste

1/2 tbsp dijon mustard 1/2 tbsp light agave (or honey)

2 garlic scapes, roughly chopped

3/4 – 1 cup grapeseed oil (I tend to like dressing more on the acidic side so I lean to the 3/4 cup measure)

 Combine the vinegar, water, salt and pepper in the blender pitcher. I like to add the salt with the vinegar so that it gets a head start on dissolving. Then, add the dijon, agave and garlic scapes. Blend the contents until the scapes are more or less pureed.

Put the blender on a low speed, remove the top feeding lid and slowly drizzle in the oil with the motor running until the dressing is thoroughly combined and creamy. Store in the fridge for up to 1 week.

Another note about Garlic Scapes: Each individual scape is cut from the top of the garlic plant.  By Cutting the scape from the plant, the energy it takes to produce the scape (flower) goes back into the plant producing a bigger garlic bulb.  As a result, we get to eat garlic scapes!  They have a mild garlicy flavor- chop saute and add them wherever you might add garlic.  Also noteworthy, they make an excellent addition to an early season bouquet.  For example, i keep my scapes in a vase with a bit of water on our kitchen table simply because it looks cool.   

YOUR FUCHSIA PLANT:

1)  Re-pot or plant in ground.  2) if potted, water but not too heavy 3) put outside in part shade 4) bring inside before the first frost 5) dead-head! Take off the flowers that start to look tired 6) enjoy!!